1 tube Pillsbury Grands buttermilk biscuits3 Tbsp. butter, melted
1/2 cup Maple Syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans
Preheat oven to 375.Spray a fluted bundt pan with non-stick spray.
Combine the melted butter and syrup in a small bowl and set aside.
In another bowl, combine the brown sugar, cinnamon, and nuts. Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 15 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving plate.
The original recipe stated 15 minutes, which I did then cooled and inverted. They were clearly not cooked all the way through. It looked gross and doughy. So I separated the biscuits and put them on a cookie sheet. I baked them for another 8 - 10 minutes and then they were done.